Peppers And Fried Eggs Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Pepper red | 1 To taste, cut into strips | |
| Green pepper | 1 To taste, cut into strips | |
| Yellow pepper | 1 To taste, cut into strips | |
| 2 large tomatoes, peeled, seeded and cut into strips | ||
| Spring onions | 1 Bunch (100gm), trimmed | |
| 45 ml / 3 tbsp water a knob of butter | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Put the vegetables into a dish with the water, cover with vented cling film (plastic wrap) and cook for 4 - 5 minutes, stirring once, until tender but not soft. Keep warm.
Heat a browning dish for 3 - 4 minutes. Add the butter and, using oven gloves, tilt the dish to coat with the hot fat. Break an egg into each corner of the dish and pierce the yolks with a cocktail stick (toothpick). Cook until nearly set (about 2 1/2 minutes, but this will depend on the size of the eggs). Allow to stand for 30 seconds.
Divide the vegetables between 4 heated plates and lay an egg on each.
Offer salt and pepper at the table.
Heat a browning dish for 3 - 4 minutes. Add the butter and, using oven gloves, tilt the dish to coat with the hot fat. Break an egg into each corner of the dish and pierce the yolks with a cocktail stick (toothpick). Cook until nearly set (about 2 1/2 minutes, but this will depend on the size of the eggs). Allow to stand for 30 seconds.
Divide the vegetables between 4 heated plates and lay an egg on each.
Offer salt and pepper at the table.
Chef
